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Lime-Spiked Seafood with Roasted Sweet Potatoes

While visiting Lima, Peru, food editor and stylist Paul Grimes, who developed this recipe, ate a dish called "hot ceviche."Inspired by the playful concept, he tried something similar in the test kitchen.

Cook onion in oil in a 10-inch heavy skillet over medium heat, stirring occasionally, until pale golden, about 3 minutes. Add celery and chile and cook, stirring occasionally, until celery just begins to soften, about 2 minutes.

Add cream and bring just to a boil, then add seafood (with juice) and simmer until just cooked through and cream is slightly thickened, about 5 minutes. Stir in remaining 2 tablespoon lime juice and 1/4 teaspoon salt.

Spoon seafood mixture on top of sweet potatoes. Sprinkle with cilantro.

Recent Reviews

Scrumptious! Hubby could not stop raving over this dish. I did substitute cod for the salmon and half and half for the heavy cream.

PestoGirl from Baltimore, MD /

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I don't eat seafood,
so I was really
scared to make this
dish. But my poor
husband never gets
any fish so I braved
it. I didn't have
scallops (nor would
I know how to remove
the ligament if I
did) so I used cod
instead to mix with
the salmon. I also
didn't find any hot
chiles in my local
store, so I had to
use chili powder.
Despite this, my
husband was really
impressed by how
delicious this dish
turned out. He ate
all four servings at
once! Not only
that, he was talking
about how great it
was for days
afterward. It was
pretty easy, and I
will definitely make
it again for him.

Jennafer from Seattle, WA /

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I was surprised by how good this was, and the hubs wants it to go in the 'make it again' file. My pantry forced me to make a couple very minor changes: butternut squash instead of sweet potato (I cubed it, tossed it in ghee, and roasted it until it caramelized); ghee instead of olive oil; and shrimp instead of scallops. It was pretty on the plate, too, all heaped up in a mountain of goodness with cilantro on top.

A Cook from Seattle, WA /

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Doubled the recipe for dinner for three - definitely had an extra serving of food. VERY rich. Only changes we made is we halved the pepper because my dining partners were wimps. Could still taste the heat, but it was much more subtle. We were very skeptical to begin with cause it didn't look like it would have much flavor, but it was awesome. Very easy, pretty fool proof, and plenty of food.

Kailadriel from New York /

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I tripled the recipe for family dinner, which was a bit dangerous but worked out well. Everyone loved it -- it's like a deconstructed/reconstructed fish chowder, which is why all the ingredients work well together. There were a few comments that echoed other reviewers (cream a little rich for one, sweet potatoes a touch strange for another), but consensus was overwhelmingly positive. I had to use a jalapeno and was afraid to make the dish overly hot so didn't triple the quantity there -- there was no heat at all, though. Will rectify the next time out. Pretty easy, too.